Tangerine Sorbet

Sorbetto al Mandarino

Preparation info

  • Difficulty


  • About

    2 pints

    tangerine sorbet

Appears in

Marcella Cucina

By Marcella Hazan

Published 1997

  • About

Tangerine is the citrus fruit I am fondest of, and what I most like about it is its blossom-like aroma. When I was younger I used to crush its pliant skin under my nose and inhale the scent as I might have that of a flower. It is that scent, present through both the juice and the skin’s zest, that makes this sorbet so appealing. The lemon that you find here, and in many fruit desserts, is used for its acidic drive, which helps propel the fragrance of other ingredients.


  • ¾ cup sugar
  • ½ cup water
  • 1 cup freshly squeezed tangerine juice
  • The freshly squeezed juice of lemon, about 1 tablespoon
  • The grated peel of tangerines, about 1 teaspoon
  • ¼ cup Grand Marnier or other orange or tangerine liqueur
  • 1 cup muscat wine

An ice cream maker


  1. Put the sugar and water in a small saucepan and bring to a slow boil, stirring frequently.
  2. Combine the sugar and water syrup with all the other ingredients in a bowl, making sure you haven’t grated any of the bitter white pith beneath the tangerine skin. Stir thoroughly to obtain a uniform mixture.
  3. Freeze to a very firm consistency in your ice cream maker. Serve when done or transfer to suitable containers and store in the freezer.